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Linguine with Arugula & Pine Nut Pesto

For September, we’ve got a fresh pesto pasta dish made with arugula, pine nuts, lemon, garlic and other fresh ingredients. Put it all together in a food processor and viola- you’ve got a delicious, fresh pesto.  A food processor  is recommended to make the pesto, but a blender should work fine, too.


1 1/2 cups pine nuts, toasted (or substitute with almonds or macacamia nuts)
1 package of fresh arugula
2 lemons (zest of both and only one lemon juiced)
2 boxes of linquine (1lb each)
8 cloves of garlic
2 cups of olive oil
1 cup freshly grated Parmesan cheese
2 tsp salt
2 tsp black petter
parmasan cheese to top pasta


Preheat oven to 350 and place raw pine nuts onto a sheet pan and back for five to seven minutes or until lightly brown. Remove them from the oven and set them aside to cool.

Combine the arugula, lemon zest, lemon juice, garlic, pine nuts, parmesan cheese, salt, pepper and olive oil into a food processor and blend until smooth. Remove the pesto from the processor and put it into a large bowl.

Cook pasta according to package directions. Add cooked pasta into the bowl with pesto and mix well. Top with parmesan cheese and enjoy.

Recipe of the Month